Last week, Dan Gordon (of Gordon Biersch) came to give a guest lecture to my brewing class. To me the most remarkable thing about him was that although he is a big-time business owner who doubtless deals with all kinds of stress, he still had a lot of youthful exuberance. His excitement about expanding overseas was endearing, as was his humor while sharing anecdotes about his brewing and his business. One particularly interesting story concerned a late-night snack he made himself while studying brewing in Germany- because besides being a brewer, he also happens to be the inventor of the garlic fry!

Two things I took from the lecture were the inspiration of a man who is passionate about his life and his work, and a hankering for garlic. And today, I satisfied my garlic craving with this chicken. I started out thinking about the garlic chicken I'd had in Chinese restaurants, but then I found this recipe by Jaden Hair and decided to spice it up.

Preheat oven to 425 degrees F. Combine the chipotle, kosher salt, chili powder, and cumin. Rub the mixture onto the skin of the chicken drumstick. In a thin metal pan, bake the chicken for about 35-40 minutes, until it is fully cooked. Meanwhile, combine the olive oil, garlic, and mint in a small bowl. Immediately after pulling the chicken out of the oven, drizzle the mixture over the chicken, coating it evenly on all sides. Enjoy.